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Bright orange strained essence fills a glass measuring jug.

Orange Essence

Waymond Wesley II
Cara Cara zest, sunflower oil and juice blended and strained for a background orange note.
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Ingredients
  

  • 31 g Cara Cara orange zest pith-free; about two oranges
  • 300 g sunflower oil
  • 175 g strained Cara Cara orange juice

Instructions
 

  • Zest Cara Cara oranges in strips, leaving the white pith on the fruit, until you have 31 g colored zest. Start with about two oranges.
  • Combine the peel with 300 g sunflower oil in a blender and blend at maximum speed until the peel breaks down.
  • Peel the zested oranges, juice the flesh, and strain the juice through a 120-micron filter bag. Add 175 g strained juice and blend again.
  • Let the mixture rest. Vacuum-seal it at maximum for 60 seconds, then refrigerate.
  • Strain through a 120-micron filter bag.

Notes

For 100 g squash crudo sauce, add 10 g strained essence to the squash base first, before the other aromatic liquids, and taste before adding acid or sugar.